Season them with pepper, salt, and nutmegs, the same quantity as beforesaid, and the same quantity oysters, two or three whole onions, neither currans nor sugar, but add to it in all respects else; as slic’t nutmeg on them, large mace, hard eggs in halves, barberries, and butter, liquor it with beaten nutmeg, white-wine, and juyce of oranges.

Otherways, for change, in the seasoning put to them chopped tyme, hard eggs, some anchoves, and the foresaid spices.

Or bake them in Florentines, or patty-pans, and give them the same seasoning as you do the pies.

Or take large oysters, broil them dry and brown in the shells, and season them with former spices, bottoms of boil’d artichocks, pickled mushrooms, and no onions, but all things else as the former, liquor them with beaten butter, juyce of orange, and some claret wine.